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Italian Stuffed Mushrooms

Italian Stuffed Mushrooms created by Blossom in Seattle

Simple to make...you can use the can bread crumbs like Pastene. You may find yourself eating these as a side but they are delicious for appetizers at a party.

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • Mix bread crumbs, garlic, cheese, parsley, and stems in a food processor.
  • Set aside.
  • Fry mushroom caps in olive oil on high for a very short time, until lightly browned.
  • Stuff caps with bread crumb mixture, setting in a greased baking dish.
  • Drizzle remaining pan oil over the stuffed caps.
  • Season with salt.
  • Bake at 400 degrees until bubbly.
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"Simple to make...you can use the can bread crumbs like Pastene. You may find yourself eating these as a side but they are delicious for appetizers at a party."
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  1. Steve P.
    Not sure what went wrong. All these great reviews but this turned out awful for me. I really am wondering if something is missing in the recipe? Some other reviewer had remarked that the mixture seemed really dry, so she drizzled with oil. I took that advice, but it did not help. It was like eating sawdust! There is really nothing in this recipe except Italian seasoned bread crumbs, garlic, and Romano cheese. So where is the moisture? I used pre-grated in store Romano cheese from Meat Farms. It was a bit drier than the Locatelli brand I usually buy. But Romano is not much of a melting cheese, its usually used as a dry spaghetti topping. So where was the "bubbly" . supposed to come from? If this were mozzarella or some other soft cheese the bubbling would come from the melting cheese, but hard grating cheese did not melt. I see one of the reviewers pictures had sliced melted cheese on top, but the recipe did not call for it. I would be willing to try this recipe again, if someone cold explain why I ended up with the dry ingredients as dry as when the went in the oven? One thing I should note is that the mushrooms I used were purchased stemless, so I did not add any.. I doubt adding them would have caused any moist bubbling anyway..
    Reply
  2. Noo8820
    I could seriously eat about a ton of these things..I loved them!! What's not to love about this combination of ingredients...? Not only that,they're so simple to make from everyday ingredients too... Thanks Lorrie..made for 1-2-3 Hits.
    Reply
  3. Blossom in Seattle
    Italian Stuffed Mushrooms Created by Blossom in Seattle
    Reply
  4. Blossom in Seattle
    Delicious! I used feta instead of romano and a few large portabella muchrooms. At first the mixture seemed really dry, but i drizzled a litle more olive oil on top before baking and they came out wonderfully.
    Reply
  5. Blossom in Seattle
    Delicious! I used feta instead of romano and a few large portabella muchrooms. At first the mixture seemed really dry, but i drizzled a litle more olive oil on top before baking and they came out wonderfully.
    Reply
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